By: Text: Maureen Callahan, MS, RD
Photo Courtesy of Rebecca Katz
Chef Rebecca Katz routinely lectures and leads culinary workshops at top medical institutions including Johns Hopkins. Top on her agenda is always a list of nutrient-dense, cancer-fighting foods like berries, avocados, and almonds. But Katz’s real magic is a cooking system she calls FASS. (The acronym stands for fat, acid, salt, and sweet.) Making sure there’s some level of FASS in a dish helps any cook punch up the flavor to entice those with a lackluster appetite. Look for details in her book, The Cancer-Fighting Kitchen (Celestial Arts, 2009) or on her website.